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pork squash stew

pork squash stew

  1 lb pork shoulder
3 tbs all purpose flour
1/2 tsp salt (optional)
1/4 tsp pepper
4 tsp olive oil, divided
3 cups coarsely chopped onion
2 cups sliced carrots
1/4 tsp dried rosemary, crushed
1 can (12oz) beer
2 cups cubed (1/2-inch) peeled butternut squash
  Trim fat from pork; cut pork into 3/4-inch cubes. Combine flour, salt, and pepper in a large zip-top heavy duty plastic bag. Add pork; seal bag and shake to coat. Heat 2 tsp olive oil in a large non-stick skillet over medium high heat, and add pork, browning on all sides. Remove pork from skillet and set aside. Add remaining 2 tsp olive oil to skillet. Add onion and carrot; saut� 5 minutes or until onion is tender. Return pork to skillet; add rosemary and beer; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add the squash; cover and simmer an additional 25 minutes or until squash is tender. Ladle into individual bowls.


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